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Pumpkin Chocolate-Chip Muffin {guest post}

11
Nov

Happy Remembrance Day! I’m so thankful for every sacrifice that our soldiers and their families made for us…the future generations!

Today I have a blogger friend filling in for me. I know you’ll be as giddy as I was when I saw what she was sharing! It’s Katie from the amazing Chocolate-Covered Katie site! I love this girl…maybe because I now know I’m not the only one who eats chocolate with breakfast. Anyway, without further ado….welcome Katie!Hi chocolate chips!

I’m Katie, of the blog: Chocolate-Covered Katie, and I’m so honored Charissa asked me to write a guest post for her super-beautiful blog. (Aren’t her pictures gorgeous?)

With Fall in full swing, I figured I’d share a pumpkin recipe today:

pumpkin muffin

This recipe makes just ONE pumpkin muffin.

pumpkin muffin

It’s delicious… much too delicious for sharing!

Pumpkin Chocolate-Chip Muffin

(can be gluten-free!)

Ingredients:

  1. 3 T flour (See directions below, for flour notes)
  2. 1 T canned pumpkin (or sweet potato, applesauce, or even butternut squash, if you can’t find pumpkin)
  3. pinch cinnamon or pumpkin pie spice
  4. 1/4 tsp baking powder
  5. heaping 1/16 tsp salt
  6. 1/2 T or more chocolate chips
  7. sweetener, such as 1 T sugar or 1 packet stevia (If using liquid sweetener, cut back other liquid)
  8. 1 T plus 1 tsp nondairy milk (or part oil, if you don’t like the taste of fat-free baked goods)
  9. 1/4 tsp pure vanilla extract

Directions: Preheat the oven to 330 degrees. (Alternatively, you canmicrowave these.) Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.

See the following for: Calories and Nutrition Facts.

Notes on flour: I especially like the single-lady cupcakes with spelt flour. But you can use ww pastry, an equal mix of buckwheat and brown rice flours (for gf option), white flour, etc.

pumpkin chocolate chip muffin

Want some cupcake with your frosting?

Go ahead and pile on a mountain of healthy Vanilla-Fudge Frosting.

I promise I won’t stop you. I will, however, ask that you save me a piece. Forget what I said before about not sharing this muffin. Everyone knows sharing is caring.

On my blog, I try to show that healthy food can taste amazing when it’s prepared the right way. One shouldn’t have to choose between good health and good taste; you can have your cake (preferably chocolate!) and eat it too.

Please do stop by sometime, at Chocolate-Covered Katie, and say hi. I love meeting new bloggie or reader friends!

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2 Responses to “Pumpkin Chocolate-Chip Muffin {guest post}”

  1. Lauren @ What Lauren Likes

    Eeep! How exciting!! Love the post and this amazing recipe :)

  2. Tiffany

    I love pumpkin and chocolate … and would eat 2 or 3 of these muffins for breakfast if given the chance! :D


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